Cooking Instructions
1.
Add the
stock cube (1)
to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set to one side.
2.
In a large saucepan, heat the
olive oil (45 mL)
and then add the
garlic (15 g)
and gently sauté for 3-4 minutes.
3.
Toss in the chopped
sundried tomatoes (1/2 jar)
to the pan and cook for 2-3 minutes, stirring occasionally.
4.
Next, add the
rice (300 g)
to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking.
5.
Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it’s all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some ‘bite’ in the very centre.
6.
When the rice is cooked, add the
M&S marinated grilled peppers (1 pack)
and warm through for 1 minute. Stir in the
pesto (20 g)
and remove from the heat.
7.
Serve topped with
basil leaves (to taste)
and freshly grated
parmesan (to taste)
, if you like. Serve with crusty bread.